Smoked Fish and Potato Soup with Chorizo

NY Times, 12/9/15 by David Tanis

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced (about 1 1/2 cups)
• Salt and pepper
• 6 ounces chorizo, diced
• 1 pound yellow-fleshed potatoes, peeled and cut in 1-inch cubes
• 1 bay leaf
• 6 cups chicken broth or water
• 2 medium leeks, white and tender green parts, diced (about 2 cups)
• 1 pound smoked sablefish or smoked mackerel, in 1-inch chunks (any kind of smoked fish can be used: whitefish, sturgeon, haddock, even eel or smoked mussels)
• 8 ounces piquillo peppers from a jar, cut in 1/2-inch strips (Spanish)            
• 1 cup roughly chopped cilantro leaves and tender stems
• Lime wedges, for serving

(6 servings)

                   

Preparation

1. Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, about 5 minutes.
2. Add chorizo and potatoes and stir to coat, then cook for 5 minutes, stirring. Add bay leaf and broth and bring to a boil, then lower heat to a simmer. When potatoes are nearly tender, about 10 minutes, add leeks and cook for 5 minutes more. Taste broth and add salt as necessary.
3. Add smoked sable and piquillo peppers and simmer for 10 minutes, then turn off heat to let flavors mingle.
4. Reheat soup to serve, adding chopped cilantro at the last minute. Serve with lime wedges for squeezing into bowls at the table.

Tip

• Since the soup is made from smoked fish, it will keep refrigerated, and actually improves in flavor upon reheating.

Baked Pita Chips

For some reason I hesitate to make these but when I do, they are so good, far better than store-bought chips! Tonight I added cheese to them in the last couple of minutes. 

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut each pita bread into bite size pieces. Place on foil lined cookie sheet.
3. In a small bowl, combine olive oil, pepper, salt, and minced up garlic: 2-3 cloves. 
4. Generously brush onto both sides. 
5. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy.

Vietnamese Rice Noodle Salad

Photo by James Ransom 

Serves 2 to 3

The dressing

• 3tablespoons fish sauce
• 3tablespoons freshly squeezed lime juice
• 2 to 3tablespoons light brown sugar
• 6 to 8tablespoons water, to taste
• 1 medium clove garlic, minced
• 1 fresh Thai (also sold as "bird's eye") chile, minced

The salad

• 8ounces thin rice noodles (roughly the width of linguine)
• 3 or 4 napa cabbage leaves, thinly sliced crosswise
• 1 medium carrot, shredded or cut into matchsticks
• 1/2 cucumber, halved, seeded, and thinly sliced
• 1handful chopped fresh herbs, preferably a combination of basil, cilantro, and mint
• 8ounces cooked meat or shrimp, cut or torn into bite-sized pieces
• 1/2cup salted peanuts, coarsely chopped

1. To prepare the dressing, combine the fish sauce, lime juice, 2 tablespoons of the brown sugar, 6 tablespoons of the water, the garlic, and the chile. Whisk well. Taste: if it's too pungent, add more water, 1 tablespoon at a time. If you'd like more sweetness, add more brown sugar, 1/2 tablespoon at a time. Remember that you're going to be putting this dressing on unsalted vegetables and noodles: you want the dressing to have a lot of flavor, but it shouldn't knock you over. Pour into a serving bowl. (Covered and chilled, the dressing will keep for 3 days to a week.)
2. Bring a large pot of water to a boil. Add the rice noodles, and cook for 4 to 5 minutes, until tender but not mushy. Immediately drain the noodles into a colander, and rinse them well with cold water. Lay out a clean kitchen towel on the countertop, shake the colander to drain away excess water, and then spread the cooked noodles on the towel to drain further.
3. Divide the noodles between two or three good-sized bowls, depending on the number of diners, and top with the vegetables, herbs, and meat. Scatter the peanuts on top. Allow each person to spoon on dressing to taste. Toss well, and eat. (Alternatively, you can present this salad family-style: Toss the vegetables, herbs, and noodles in a mixing bowl and then mound them on a serving platter. Arrange the meat over the noodles, and top with peanuts. Each diner can scoop their own portion from the platter and dress it as they see fit.)

Creamy Mussel Soup

INGREDIENTS

• 2 pounds mussels
• 2 shallots, peeled and coarsely chopped
• 2 small white onions, peeled and quartered
• 2 sprigs parsley, plus chopped parsley for garnish
•  Kosher salt
•  Pepper, to taste
•  Pinch cayenne pepper
• 1 cup dry white wine, like pinot grigio or sauvignon blanc
• 2 tablespoons unsalted butter,cubed
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 cups heavy cream
• 1 egg yolk, lightly beaten

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PREPARATION

1. Scrub mussels well to remove dirt and, if necessary, remove beards.
2. Place mussels in large saucepan or Dutch oven and add shallots, onions, parsley, salt, pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil over medium heat. Reduce heat and simmer 8 to 10 minutes, or until mussels have opened. Discard any that have not opened.
3. Strain liquid through a colander lined with cheesecloth and reserve; this is the base for the soup.
4. When cool enough to handle, remove mussels from shells and reserve. Discard shells and aromatics.
5. Bring reserved liquid to a low boil in a small saucepan. Add cream and return mixture almost to a boil, then remove from heat. Let cool slightly then add egg yolk and stir to combine. Return saucepan to heat and let thicken slightly. (Do not boil.)
6. Taste and adjust seasoning. To serve, arrange mussels in center of large soup dishes and spoon liquid over them. Sprinkle with chopped parsley.

Bacon, Chicken and Avocado Salad

Servings: Approx. 4
Ingredients:

• 1/4 pound bacon, or 4-5 slices, cut into 1/2 inch bits
• 8 boneless, skinless chicken thighs, chopped into 2 inch pieces, seasoned with salt and pepper
• 1 avocado – peeled, pitted and cut into 1-inch chunks
• 1 head romaine lettuce, chopped
• 1/4 cup chopped red onion
• 1/2 cup chopped walnut
• 1 apple – cut into 1 inch chunks (optional)

Instructions:
In a pan over medium heat, cook the bacon “bits” until crisp.





Remove and set aside, but save the bacon grease in the pan. Next, add the chopped and seasoned chicken thighs to the pan and sauté in the bacon grease. Cook the chicken and turn so that every side is browned.


Allow it to simmer over low heat while you prepare the rest of the salad.
Toss the chopped romaine, avocado, chicken and bacon together. Top with red onion, walnuts and apple. Dress with your favorite vinaigrette, or use Lauren’s:
Balsamic Apple Vinaigrette

• 1/4 cup balsamic vinegar
• 2 tablespoon apple cider
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 teaspoon mustard
• pinch salt
• pinch black pepper
• 1/3 cup extra virgin olive oil

Mix all ingredients except olive oil (using a whisk, food processor, or blender). Slowly add in olive oil drop by drop to make an emulsion (like you would when making mayo) until it is all incorporated.

Smoky Pork Burgers with Fennel and Red Cabbage Slaw

Serves 4 burgers, plus 2 cups of slaw 

• 1 pound ground pork sirloin
• 1 cup finely chopped bacon, from about 2-3 rashers
• 1/2 cup finely diced onion
• 2-3 garlic cloves, minced
• 2 tablespoons fennel seed
• 1/2 teaspoon kosher or sea salt
• 2 teaspoons smoked Spanish paprika
• 4 soft burger rolls or sandwich buns
• Optional: 4 slices of cheese, manchego suggested

1. Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside.
2. In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine.
3. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat.
4. Divide the seasoned pork into four portions and shape into patties.
5. Place the patties onto a plate or platter and chill for at least one hour.
6. Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes.
7. Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving.
8. Place the burgers on toasted or lightly grilled buns and top each one with a little of the fennel and cabbage slaw.

Fennel and Red Cabbage Slaw:

• 2 tablespoons Sherry vinegar
• 1 teaspoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon kosher or sea salt
• 1 tablespoon extra virgin olive oil
• 1 cup shredded fennel bulb
• 1 cup shredded red cabbage
• 1 tablespoon chopped fennel fronds

1. Combine the vinegars, dijon and salt in a mixing bowl and whisk until the salt is dissolved.
2. Add the oil and whisk until the dressing is emulsified.
3. Place the shredded fennel and cabbage in the bowl on top of the dressing, and toss to combine.
4. Add the fennel fronds and toss again just before serving.

Apple Crisp

Apple Crisp with Bola Topping

Preheat oven to 350F.

Combine:
3/4c brown sugar
3/4c white sugar
1/2c flour
Pinch of coarse salt
1 t. cinnamon
½ t. fresh grated nutmeg
Peel and slice 4# tart apples into 8 pieces.
Toss with the mixed dry ingredients and sprinkle in
¼ t almond flavor
½ t grated lemon rind

Combine in a food processor:
1 c. flour
2/3 c sugar
1 t cinnamon
Pulse in:
1 c butter
Then pulse in:
2 c BOLA granola

Place apple mixture in a buttered casserole 14 by 9 and cover with topping. Bake for an hour or until a knife pierces the apples easily. Cool and serve with vanilla ice cream or whatever strikes your fancy.

Apple Cranberry and Brussels Sprout Salad

(Alton Brown on fb)
Apple Cranberry and Brussels Sprout Salad

Slice one pound of Brussels sprouts using the thinnest slicing disc of a food processor (you can also slice thinly with a knife or a mandoline).



...Heat a large sauté pan over medium high. Toast 3 ounces coarsely chopped pecans, stirring continually, until they darken in color and begin to give off a toasted aroma, about 2 minutes. Add 3 tablespoon unsalted butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, season with kosher salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add 4 ounces cranberries, toss and cool slightly while preparing the apples.



Chop 2 large Fuji apples into fine matchsticks using either a knife or the julienne blade on a mandoline. Toss the apples with 2 tablespoons apple cider and a teaspoon of nutmeg. Add the apple mixture to the Brussels sprouts, toss to combine well and serve

Chocolate Ganache Tart with Coconut Macaroon Crust

Chocolate Ganache Tart with Coconut Macaroon Crust

For the crust:

1 ½ cups shredded unsweetened coconut

¼ cup + 2 Tbsp all-purpose flour

¼ cup granulated sugar

2 egg whites, lightly beaten

For the ganache:

6 oz semisweet chocolate, chopped

6 oz bittersweet chocolate, chopped

4 oz unsalted butter

8 oz heavy cream

½ tsp vanilla extract

Pinch of salt

Instructions:

Preheat oven to 350° F

Combine all crust ingredients in a large bowl, tossing with a fork until incorporated. Press firmly into a 9” fluted tart pan. Place on a baking sheet and bake until golden brown, 15-18 minutes. Once cool enough to handle, unmold crust onto a wire rack.

Place chocolate and butter in a large heatproof bowl. In a small saucepan, bring the cream just barely to a simmer. Pour over the chocolate and butter. Add vanilla and salt and let stand for 5 minutes.  Whisk or stir with a spatula until chocolate and butter have completely melted and mixture is smooth.

Pour ganache into the cooled tart shell and let it set, either overnight at room temperature or for 2 hours in the fridge. Slice into wedges and serve.